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Beef Brisket

• 2 pounds beef brisket
• 15 gingersnap cookies, crushed
• 2 (1 ounce) packages dry onion soup mix
• 2 cups water
• 1 (12 fluid ounce) can or bottle chili sauce
• 1 pound baby carrots
• 15 small red potatoes, cubed
• 1 onion, chopped
• 2 cups water

Preheat oven to 350 degrees F (175 degrees C).

Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.
Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.

Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.

Prep Time: 20 Minutes
Cook Time:2 Hours
Ready In: 2 Hours 20 Minutes
Servings: 4